Dumplings of very thin wheat wrapper around a little minced pork, served in light broth with scallion, seaweed and often tiny dried shrimp. In Sichuan, called 抄手, they often come in chili oil instead.
馄饨 is a staple throughout China, known regionally as 抄手 in Sichuan and 云吞 in Cantonese. The name 馄饨 is thought to derive from 混沌, ancient chaos - a cosmic origin story for the humble dumpling.